Description
A hearty and healthy soup packed with lean ground turkey and a rainbow of vegetables for comfort food that nourishes the soul.
Ingredients
Scale
- 2 pounds ground turkey
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ to ½ teaspoon celery seed
- 1 teaspoon basil
- ¼ to ½ teaspoon crushed red pepper
- ½ teaspoon dried thyme or 6 fresh thyme sprigs
- 10–12 cups chicken or turkey broth
- 4–5 large carrots, chopped
- 1 ½ cups celery, chopped
- 1 sweet potato, peeled and chopped
- 2 cups coleslaw mix or chopped cabbage
- 1 (14-oz) can diced tomatoes (fire-roasted preferred)
- 1 (14-oz) can white beans, drained
- 1 zucchini, chopped
- 1 yellow squash, chopped
- Optional garnishes: chopped parsley, pesto, parmesan cheese
Instructions
- Brown the ground turkey with the chopped onion in a large pot over medium-high heat, breaking the meat up until it’s no longer pink.
- Drain any excess fat, then stir in minced garlic and all the spices, cooking until fragrant.
- Pour in the broth and bring it to a boil, then add the harder vegetables: carrots, celery, sweet potato, and cabbage.
- Simmer for about 20 minutes, then stir in the diced tomatoes and drained white beans.
- Add zucchini and yellow squash, simmering for an additional 5–10 minutes until everything is tender.
- If using fresh thyme, remove the stems and skim off any foam if desired.
- Serve hot, garnished with parsley, pesto, or parmesan cheese.
Notes
For meal prep, dice vegetables in advance, and this soup freezes exceptionally well.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American/Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 5g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 90mg